Cheddar Turkey Bacon Egg Biscuit Bombs

Let me just start by saying: if you’re anything like me, mornings can get a little hectic. Whether it’s getting the kids ready for school, squeezing in a few sips of lukewarm coffee, or just trying to get out the door in one piece, breakfast can easily become an afterthought. That’s exactly why I’m so excited to share these Cheddar Turkey Bacon Egg Biscuit Bombs with you—they’re warm, cheesy, hearty, and super easy to make ahead.

These little breakfast bombs are the perfect solution to busy mornings or weekend brunches. They’ve got everything you love in a good breakfast—eggs, cheese, bacon (we’re using turkey bacon here!), all wrapped up in a soft, flaky biscuit. And the best part? They’re handheld. No fork, knife, or even plate needed. Just grab and go.

I made these for my family last weekend and let me tell you, there were zero leftovers. Even my pickiest eater came back asking for seconds. They’re warm and comforting right out of the oven but still delicious reheated throughout the week. Whether you’re meal-prepping or feeding a crowd, these biscuit bombs will absolutely save the day.

Alright, let’s jump right in and get started on the first steps!

Ingredients You’ll Need

Here’s a quick look at what goes into these biscuit bombs. Nothing fancy—just simple ingredients that pack a whole lot of flavor.

• 1 can refrigerated biscuit dough

• 6 large eggs

• 1/4 cup milk

• 1 cup shredded cheddar cheese

• 6 slices cooked turkey bacon, chopped

• Salt and pepper to taste

• 1 tablespoon butter

• Optional: melted butter for brushing and extra cheese for topping

STEP 1: PREP YOUR OVEN AND BAKING SHEET

Start by preheating your oven to 375°F. You’ll want to either lightly grease a baking sheet or line it with parchment paper for easy cleanup. Trust me, you’ll be glad you did once the cheese starts bubbling.

STEP 2: SCRAMBLE THE EGGS

In a medium bowl, whisk together your eggs, milk, salt, and pepper until everything’s well combined. Heat a skillet over medium heat and melt the tablespoon of butter.

Once the butter’s melted, pour in your egg mixture and scramble gently. The key here is to cook the eggs until they’re just set—you want them soft and fluffy, not dry. This makes a big difference once they’re baked inside the biscuit dough. Once done, take the pan off the heat and let the eggs cool slightly.

STEP 3: FLATTEN THE BISCUIT DOUGH

Now grab your can of biscuit dough and separate each piece. Using your fingers or a rolling pin, flatten each biscuit into a round that’s about 4 inches wide. This gives you plenty of room to add the filling without making it too tricky to seal.

STEP 4: FILL THEM UP

Spoon a generous portion of scrambled eggs into the center of each biscuit. Then top with a sprinkle of chopped turkey bacon and shredded cheddar cheese. Try not to overfill—you’ll want to be able to close the dough around the filling without any leaks.

STEP 5: SEAL AND SHAPE

Carefully fold the edges of each biscuit up and over the filling. Pinch the seams together and roll it slightly in your hands to form a sealed ball. This is where the “bomb” part comes in—they should look like little round pillows of breakfast goodness.

Place each one seam-side down on your prepared baking sheet. If you want an extra golden top (who doesn’t?), brush them lightly with melted butter and sprinkle on a bit more cheese.

Alright, now that we’ve got those biscuit bombs prepped and ready to go, it’s time to finish things off with a good bake and a few insider tips to make sure they turn out perfect every time. This part is where the magic happens—because nothing beats that moment when you pull a tray of golden, cheesy breakfast bombs out of the oven.

These are one of those recipes you’ll find yourself making on repeat, not only because they’re delicious, but because they’re so versatile. Whether you’re whipping up a batch for Sunday brunch or meal prepping for the week ahead, they reheat beautifully and taste just as good the next day (or two).

Let’s get right back into the recipe and walk through those final steps.

STEP 6: BAKE UNTIL GOLDEN AND BUBBLY

Now that your biscuit bombs are assembled and sitting seam-side down on your baking sheet, pop them into your preheated 375°F oven.

Bake for 15 to 18 minutes, or until the tops are a beautiful golden brown and the dough is fully cooked through. Keep an eye on them during the last few minutes—every oven is a little different, and you don’t want the bottoms to over-bake.

If you brushed the tops with melted butter and added a sprinkle of cheese, you’ll get that gorgeous golden finish with crispy edges that’s seriously hard to resist.

STEP 7: COOL AND SERVE

Once they’re out of the oven, let them cool for about 5 minutes before serving. I know it’s tempting to bite into one right away, but the filling will be piping hot.

That little bit of cooling time also helps everything settle so your first bite includes all those delicious layers—fluffy eggs, melted cheddar, and crispy turkey bacon wrapped in that warm, flaky biscuit.

TIPS FOR MAKING THE BEST BISCUIT BOMBS

I’ve made these more times than I can count, and over time I’ve picked up a few tricks to make sure they turn out great every single time:

• Don’t overfill. It’s tempting to pile in the filling, but too much will make them hard to seal and prone to leaking during baking.

• Use cold dough. If the biscuit dough gets too warm, it becomes sticky and harder to work with. If needed, pop it back in the fridge for a few minutes before shaping.

• Seal tightly. Pinch the dough firmly around the filling to make sure everything stays inside. You want to avoid any cheese sneaking out onto the baking sheet.

• Mix up the cheese. Sharp cheddar is amazing here, but Monterey Jack, pepper jack, or even mozzarella can add different flavors if you want to switch things up.

• Prep ahead. You can assemble the biscuit bombs the night before, cover them tightly, and bake them fresh in the morning. They’re also great for freezing (more on that in Part 3).

VARIATIONS TO TRY

One of the reasons I keep coming back to this recipe is because it’s so easy to customize. Here are a few ideas if you want to make them your own:

• Spicy Kick: Add chopped jalapeños to the eggs or a few dashes of hot sauce to the mixture before scrambling.

• Meat Swap: Not a fan of turkey bacon? Use regular bacon, sausage crumbles, or even diced ham instead.

• Veggie Boost: Add some sautéed spinach, bell peppers, or mushrooms to the eggs for an extra punch of flavor and color.

• Mini Version: Use smaller biscuits or cut larger ones in half to make bite-sized versions—perfect for brunch parties or kids’ breakfasts.